Crispy Oven-baked Chicken Sandwich

During my recent tenure running a cookery school within a elementary school in London, I was curious to try the now infamous KFC spice blend, which my mom clipped this recipe from a magazine long ago. This was something we mixed up and sold in cute little spice bags. If you don’t own all the spices to mix this up, don’t be shy to substitute cajun or a rotisserie spice blend in it’s place. I have to say it does make a delicious flour dredge for any chicken or oyster mushroom! The secret to a crispy coating is baking powder in both the egg and flour to help it puff up and stay that way without falling off the chicken. I preferred oven baking vs. deep fat frying and to my surprise, I had very similar results and was much less greasy. My husband thought this sandwich was perfectly executed…my only concern is we may never again be on the search for a chicken sandwich in a restaurant again! I hope you too love this just as much. Ask your butcher to pound your chicken breasts to 1/2” thick, otherwise follow these directions and sanitize your space to stop the spread of food-borne illnesses found in raw animal proteins.

Makes: 4 sandwiches

4 boneless, skinless chicken breasts (pounded 1/2” thick)

Flour Dredge:

2/3 tablespoon salt

1/2 tablespoon thyme

1/2 tablespoon basil

1/3 tablespoon oregano

1 tablespoon celery salt

1 tablespoon black pepper

1 tablespoon dried mustard

4 tablespoons paprika

2 tablespoons garlic salt

1 tablespoon ground ginger

3 tablespoons white pepper

2 teaspoons baking powder

2 cups All-purpose (or other, I used rice flour)

Egg coating:

2 eggs

1 teaspoon baking powder

For the baking tray:

2 Tablespoons oil

Burger condiments: ketchup (see homemade recipe here), tomato, sauerkraut, shredded lettuce, slivered red onion and mayonnaise mixed with Frank’s Red Hot or Tabasco.

Method:

1. Preheat oven 425F/220C.

2. Assemble your spice and flour dredge mixture and place in a shallow dish with short sides. Set aside.

3. Crack and beat the eggs with the baking powder and set aside.

4. Arrange a dredging station as follows:

   *plate of raw chicken breasts

   *flour dredge dish

   *egg coating dish

   *baking tray covered with parchment and 2 Tablespoons oil

5. Dip each chicken breast into the egg and then the flour mixture. Place the chicken breast on the baking tray.

6. Bake approximately 20-25 minutes, and the juices run clear when cut or a thermometer inserted reaches 165F/74C.

7. Allow the chicken breasts to rest 5 minutes.

8. Assemble the burger with toppings of choice. Enjoy.